2ozsoftened vegan cream cheeseI like Kite Hill for this recipe
4tbspsoftened vegan butter
1tbsplime juice
2tsplime zest
1cuppowdered sugar
Instructions
Prep
Place the vegan butter and cream cheese out on the counter to warm up at room temperature for about an hour. Then preheat the oven to 350 degrees.
Mix the Dry Ingredients
Break the graham crackers in a food processor and pulse into fine crumbs. You can also do this by placing the crackers in a bag and wacking it with the back of a wooden spoon to create crumbs.
Place the graham cracker crumbs in a mixing bowl with the flour, baking powder, baking soda, cornstarch, and salt. Mix well and set aside.
Mix the Wet Ingredients
Next, combine the softened vegan butter in a bowl along with the cane sugar and dark brown sugar. Cream together for 1-2 minutes, until very light and fluffy. Then add the soy milk and vanilla and mix well.
Combine
Then add half of the dry ingredients to the bowl with the wet ingredients and mix until just combined. Then add the remaining half and mix until combined. Do not over mix or the cookies will get tough.
Bake
Divide the dough into 16 jumbo sized cookies and place 8 on each cookie sheet. Chill in the fridge for 15 minutes to harden (important step) and then bake for 16 minutes. Remove from the oven and allow the cookies to cool complete.
Decorate
Make the icing by combing the softened vegan cream cheese, butter, lime juice, lime zest, and powdered sugar in bowl. Mix for 3-4 minutes on high speed until smooth and fluffy. Then use an offset spatula or spoon to ice each cookie with a generous layer of icing. To create the swirl effect on top, transfer the icing to a pastry bag and place the nozzle in the center of the cookie. Apply even pressure to the bag while creating a spiral pattern. Garnish with extra graham cracker crumbs and lime zest if desired and enjoy!
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